GINGER We are all aware of the herbal substance known as "ginger". I dare say you think you have a small container of dried and ground mixes of spices,herbs, seeds and one or two with names you're not sure about at all. Think again.
I thought I would find several such containers in our kitchen among the fifty or so such items standing at-the-ready inside of two cabinet sections plus a wooden rack along the one end of the range. No such luck. I took them out one-by-one and neatly returned them to their precise area without finding even colorful little glass, colorful plastic or cardboard container marked "Ginger...not in whole, half, dried, ground or powdered form.
How could Grandma have turned out her batches of famous Ginger Snaps? How about those Gingerbread houses, bridges, sleighs, and farm critters which have traditionally been such a vital part of Thanksgiving Day and Christmas decorations even though most of them had been "taste-tested" out of existence
long before the Yuletide log had been dragged indoors. She made some good "Ginger Peach stroodle", too. Remember?
I suppose I'm on this "Ginger kick" - and at a good time, too, right now before the holidays get underway seriously. This calls of our for our Family Nourishment Purchasing Department to start visiting the large grocery stores and provide a good excuse for them to visit one of the smaller Asian Foods foods stores we have scattered about the area now. That way we can enjoy another foreign language encounter and get forms of ginger not ,ordinarily, carried by large markets You may also be surprised to find that ginger comes in yellow, white and red.
When it come down on nutritional values, ginger ranks very well. That's especially true for me because it supplies ample amount of values I want and need. Ginger is high in potassium, magnesium, copper, manganese and vitamin B6 (pyridoxine). Calories per one ounce serving: 19.
Run a pre-season check on the storage area a house and re-stock now.
Andrew McCaskey amccsr@adelphia.net 11-2-06 [c357wds]
